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Thread: Creme fraiche! page

  1. #1
    invino77's Avatar
    invino77 is offline Senior Member
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    Creme fraiche!

    Primal Fuel
    Hello,

    I found organic creme fraiche and brought homw a jar - so exciting! but..what to do with it? I know i could havei t with berries for breakfast, are there any other good uses?

    Thanks,Sara

  2. #2
    Grol's Avatar
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    The possibilities are endless.

    I eat it plain like yogurt.

  3. #3
    Mollymoe's Avatar
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    I like to pan fry some meat or fish then remove it from the pan and add a couple of spoonfuls of creme fraiche to the juices left in the pan and heat it through to make a simple sauce
    Last edited by Mollymoe; 06-24-2010 at 02:19 AM. Reason: typo

  4. #4
    Jedi's Avatar
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    use it in salad dressings

  5. #5
    MalPaz's Avatar
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    holy moly i just skimmed the recipes in that i have gotta find me some of this stuff!

  6. #6
    Molecular Grokologist's Avatar
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    I second it's sauce-making possibilities.
    Give me liberty. Exploration of other options will be vigorously discouraged.

    Wondering something sciencey? Ask me in my Ask a Biochemist Thread

  7. #7
    Grol's Avatar
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    Quote Originally Posted by MalPaz View Post
    holy moly i just skimmed the recipes in that i have gotta find me some of this stuff!
    The bordelaise over a porterhouse is awesome. I'm going to try the stroganoff with zuke noodles.

  8. #8
    tfarny's Avatar
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    Creme fraiche is a miracle food. It not only serves as a delicious base for sauces and dressings, it is a fantastic topping all by itself, over both fruit desserts AND meat dishes. Take that, guacamole!

  9. #9
    MalPaz's Avatar
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    um yeah ex-nay on the creme fraiche....only one market sells it first of all....and it is 9$ for 6 oz.... ill have to stick with heavy cream my grocery bill weekly is already hidious trying to maintain 4000+cals a day just to gain weight!

  10. #10
    Grol's Avatar
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    MalPaz, I guess a lot of people are leery of culturing their own dairy, but I enjoy it. If you culture a pint of heavy cream with three or four tablespoons of cultured buttermilk, you have creme fraiche in about 12-15 hours. This not only gives it an outstanding texture, and extends the shelf life; but it also improves the taste and adds probiotics.

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